Vegetarian Sukiyaki

Ingredients

• 2 tablespoons canola oil or vegetable oil
• 1 lb firm tofu, cut into 1/3 inch slices
• 4 cups whole white button mushrooms
• 1/2 butternut squash or other winter squash, peeled and cut into 1/3 inch slices
• 2 zucchini, cut into thick slices
• 1 cup soy sauce
• 1/2 cup honey
• 1/4 cup mirin or dry sherry
• 1/2-1 cup water
• 6 cups coarsely chopped mustard, green or kale or collard greens
• 4 bunches scallions, cut into 3 inch lengths (green and white parts)
• 4 cups mung bean sprouts
• 1 teaspoon grated fresh gingerroot

Directions

1. 1

   Heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.

2. 2

   Slide the tofu to one side of the pan and add the mushrooms, cooking until browned.

3. 3

   Push the mushrooms to the side; add the squash and zucchini.

4. 4

   Combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.

5. 5

   Lower the heat and simmer until the squash is tender, about 5 minutes.

6. 6

   In separate piles, add as many of the greens, scallions and bean sprouts as will fit.

7. 7

   Cook until tender, about 5 minutes more.

8. 8

   Stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.

9. 9

   To serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.

10. 10

    Add more vegetables as the skillet empties.